科研产出
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1gamma-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Peach gamma-Aminobutyric acid Chilling injury Antioxidant enzyme Energy
年份：2011
2Antioxidant enzymes and fatty acid composition as related to disease resistance in postharvest loquat fruit
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机构：
来源：FOOD CHEMISTRY
关键词： Loquat fruit Disease resistance Fatty acid Antioxidant enzyme
3Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury
作者：
机构：
来源：FOOD CHEMISTRY
关键词： loquat fruit chilling injury fatty acid antioxidant system
4MeJA regulates enzymes involved in ascorbic acid and glutathione metabolism and improves chilling tolerance in loquat fruit
作者：
机构：
来源：POSTHARVEST BIOLOGY AND TECHNOLOGY
5Effect of MeJA treatment on polyamine, energy status and anthracnose rot of loquat fruit
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机构：
来源：FOOD CHEMISTRY
关键词： MeJA Loquat Anthracnose rot Polyamines Energy
6MeJA induces chilling tolerance in loquat fruit by regulating proline and gamma-aminobutyric acid contents
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Loquat fruit Methyl jasmonate Chilling injury Proline gamma-Aminobutyric acid
年份：2012
7Effect of Exogenous gamma-Aminobutyric Acid Treatment on Proline Accumulation and Chilling Injury in Peach Fruit after Long-Term Cold Storage
作者：
机构：
来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
关键词： gamma-Aminobutyric acid peach chilling injury proline
年份：2011
8Combination of salicylic acid and ultrasound to control postharvest blue mold caused by Penicillium expansum in peach fruit
作者：
机构：
来源：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
关键词： Peach Salicylic acid Ultrasound Blue mold Disease resistance
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